Description
Vegans, vegetarians, flexitarians and meat eaters unite to go meatless once a week and with many benefits for you and the planet. An advocate for plant-based eating, Rachel loves to develop creative, delicious meals that don’t require meat. Join her online for this Meatless Monday series, as she takes you through her tips and techniques to take this tasty tradition to the next level. Inspired by Italy, Rachel shares versions of classic Italian cuisine fit for any day of the week as she demonstrates how to make creamy polenta with protein-packed mushrooms. Learn a twist on carpaccio made with zucchini. Satisfy your sweet tooth with a light summery Italian dessert that complements fresh, seasonal fruit.
With eggs.
About the instructor: Rachel is the owner of Thyme to Nourish, a personal chef and food education service focused on whole foods and healthy eating. Trained at the Culinary Arts Program at The Art Institute of Seattle, Rachel spent her early years with a mom who loved to experiment with food. She also immersed herself in Southeast Asian and Indian cuisines while living in Malaysia. Today, Rachel focuses on providing good food to good people and can be found at Thyme2nourish.com.
Class notes
- This is a cook-along format class offered live online via Zoom.
- One spot in class is good for one kitchen or Zoom screen. A recording will be sent after class to all registered students whether or not you can attend live. Class information will be emailed one week before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
- Cancellation Policy: Classes are nonrefundable. If you cannot attend, you can request a class credit or transfer to a different class up to 7 days prior to class or have someone attend in your place.
Menu
- Polenta with Mushroom Ragu
- Zucchini carpaccio
- Zabliogne with seasonal fruit
Classes
Online
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Monday, June 5, 5:00 - 6:30 pm
Register for class